Ukrainian cuisine has a lot of delicious traditional recipes, such as Borscht Soup, Stuffed Cabbage Rolls, Banish, and much more. But a lot of vegan people always have some problems making those recipes in a vegan version. So, I make a lot of searches and I bring to use a collection of 14 best, delicious, healthy, and vegan Ukraine recipes that they will absolutely love.

Please feel free if you have some vegan Ukrainian recipe that you want to share, simple live a comment below.

1. Vegan Banosh (Ukrainian Corn Grits With Mushrooms)

The meal known as banosh is considered to be one of the most iconic items in Ukrainian Carpathian cuisine. It is not even close to being vegan, much alone healthy. Neither of those things can be said about this.

In its most basic form, it consists of cornmeal that has been cooked in homemade sour cream that is heavy in fat. It is then topped with highly salty Brynza cheese, fried pork skin, onions, mushrooms, and other similar ingredients. You can probably fathom how horrible the situation is. On the other hand, I used to like doing it.

As vegan brynza is already rather salty, you will just need a pinch more to season the mushrooms and will not need any more salt for the Banosh base.

2. Vegan Borscht Recipe With Cabbage And Beans – Lavender & Macarons

Everything you needed to know about making vegan borscht, a popular Ukrainian soup. This healthy meal won’t scrimp on taste and even the pickiest eaters will enjoy. Every week I prepare this simple vegetable Borscht with beans and cabbage, and I know you will like it as much as I do.

Refrigerate leftover vegan borscht in the original cooking pot or an airtight container. It will stay fresh for around four to five days if kept correctly. Just pop it back in the microwave or bring it back to a boil in a sauce pan.

3. Vegan Pelmeni (Russian Seitan Dumplings)

Russian and Ukrainian pelmeni are essentially meat dumplings. To make this dish, all you need is ground beef, onion, salt, and pepper. I used ground seitan as a vegan meat substitute and added just enough seasoning to make it tasty without changing the dish’s essential character, resulting in a delicious, healthy, and vegan pelmeni.

4. Green Borscht – the Modern Plant-Based take on a Ukrainian Classic

For as long as I can remember, green borscht has been a staple in my diet. Green borscht, usually prepared with sorrel leaves, is loved for its acidic and sweet flavor in many European nations. However, sorrel is extremely difficult to come by in the United States, and when it is, the price is through the roof. So I had to improvise.

Sorrel leaf is really extremely easy to replace. Sorrel leaf adds mostly a sour note to the soup’s overall flavor profile. So, it easily may be substituted with a spinach/lemon juice combo.

5. Ukrainian Dill Potatoes

These vegan and gluten-free Ukrainian Dill Potatoes are the ideal addition to any dinner menu or potluck gathering. These are the simplest to prepare and pack the most flavor in every bite! This is also something that can be served as a side dish or as a simple snack.

If your potatoes have a diameter of about one inch, you may leave them whole; if they are larger, chop them into chunks that are an inch in size; just make sure that all of the potatoes are around the same size.

6. Vegan Ukrainian Babka/Paska Easter Bread

This recipe is one of the easiest directions for cooking Ukrainian Easter bread. It is made using vegan margarine, a milk replacement (I used oat), raisins, and other ingredients. It is possible to consume it for breakfast alongside fruit salad or drink.

7. Spiced vegetable pilaf

Healthy eaters can benefit from the mix of veggies and rice. Therefore, this vegan pilaf dish might be useful if you’re looking for a healthy and filling alternative to traditional dinner or supper fare. The meal will be cooked by stewing carrots, tomatoes, onions, sweet peppers, green peas, and corn.

Cinnamon and cardamom give this pilaf its distinctive flavor, making it not only practical but also interesting.

8. Vegan Holubtsi (Ukrainian Stuffed Cabbage Rolls)

In all candor, I was never a great fan of this meal, which is why I am now preparing not only a vegan version of a classic but also an improved one. In place of rice, I used soy meat and bulgur wheat, which I find imparts a richer taste to my cabbage rolls. However, if you are trying to avoid gluten in your diet, stick to the rice version of the dish.

If you are allergic to soy, you can substitute chopped cremini mushrooms for the soy. This is the standard method for making cabbage rolls in our house. That’s not all, though; it has a fantastic flavor.

9. Cabbage and Pea Salad Recipe

This vegan pea and cabbage salad is full of life and zing. The peas add a pleasant sweetness while the simple, tangy dressing is a welcome complement. While the individual components of this cabbage and pea salad are unremarkable, their sum is spectacular.

10. Green Borscht (Ukrainian Vegetarian Spinach Soup)

Green borscht is traditionally made with sorrel. This sour salad green is widely available at grocery stores in Ukraine. Home cultivation is also common.

This sourish flavor, however, is what makes Green Borscht so irresistible. You won’t be able to stop at just one glassful.

Even while the Ukrainians consider Green Borscht to be an authentic Ukrainian dish, it is prepared differently in other Eastern European nations.

Although Sorrel was formerly a common ingredient in North American kitchens, it is now infrequently used and might be hard to locate.

11. Ukrainian Sunflower Seed Halva

You’re probably wondering what halva even is. From what I’ve read halva is made all over Europe but there are many variations. In the middle east they make it with sesame seeds but in eastern Europe (i.e. Ukraine) they make it with sunflower seeds. It’s a really simple candy and it only takes a few minutes to make. I have no idea if this is even close to how they do it overseas to be honest.

If you would rather not have to go through the procedure of grinding the seeds, you may use sunflower seed butter for that step. Although the texture will be somewhat more fudgy, the flavor will be virtually unaffected in any significant way. It is sufficient to substitute one cup of the sun butter for each of the two cups of seeds.

12. Vegan Potato Pancakes (Using Leftover Mash)

You have some leftover mash, and you’re looking for a simple recipe to convert it into something extraordinary. Enter vegan potato pancakes. They are egg-free, dairy-free, and gluten-free, and they are a terrific snack or breakfast meal. They are light, fluffy, and crispy, and they have a subtle cheesy flavor.

Even if you don’t have any leftover mashed potatoes, you may still create these by using the standard procedure for making mashed potatoes and then letting it cool and firm up in the refrigerator before proceeding with the instructions.

13. Quinoa & Lentil Stuffed Vegan Cabbage Rolls

This vegan dish consists of cabbage leaves rolled around a combination of quinoa and lentils that has been smoked to add flavor. This vegan main meal is excellent for company and will leave everyone feeling satisfied.

Vegan golabki may be prepared in advance by rolling the ingredients and placing them on a baking dish with the sauce facing upward. Keep them in the fridge overnight, covered. Once you’re ready to serve them, uncover the rolls and bake them as directed.

To store any leftover vegan stuffed cabbage, just place it in a covered container and store it in the refrigerator for up to three days, or in the freezer for up to two months.

14. Vegan Red Borscht Soup

Delicious and satisfying, vegan borscht is a plant-based take on the traditional Russian and Ukrainian beet soup. As a bonus to its delicious flavor and high nutritional value, this soup also has a stunning appearance thanks to its rich, deep red hue. This is a dish that any fan of beets simply must try.

Keep the leftover soup in the fridge in an airtight container. It’s safe to use for the next few days, at least.

Storing borscht for an extended length of time requires putting it in containers suitable for a large enough amount to be frozen. There is no need to worry for the next three to four months.

Serving instructions: reheat in microwave or on stove. Serve with vegan sour cream and additional fresh herbs.